Holiday baking is one of my favorite things to do this time of year. For some reason, I find it oddly therapeutic. I turn on some Christmas music and kind of get into the zone. Baking Cinnamon rolls with my mom is one of my favorite childhood traditions (find more of those traditions in my blog post HERE). When I bake, I have a few must-have items though. I always wear an apron, because somehow I manage to make a mess every time. I guess that’s part of baking though, right? Is anyone else picky about their cookie sheets, because I am! I finally found the perfect ones HERE! And I tend to be a little rough on my spatulas… for some reason, I’ve had a couple rip but I found a heavy duty one and it is amazing! This spatula is seriously awesome!
Below I’ve shared a tried and tested Sugar Cookie Recipe that we love!
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill. Cut into the desired shape, place at least 1-inch apart on the greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.